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Cooking
Mussels are quick-cooking, inexpensive, and party-friendly. Avoid these common mistakes, and get them right, every time.
Rochelle Bilow
Cooking
If you're standing in the frozen foods aisle: RUN!
Alex Delany
Culture
We gave you a sneak peek at three photos taken of recipes from Heart of the Artichoke. You voted for your favorite, and now we're ready to reveal the winning recipe: Mussels Mariniere.
Julia Bainbridge
Cooking
Serve with toasted bread and that's that.
Julia Bainbridge
techniques
This tasty shellfish is easy to find, affordable, sustainable, and easy to prepare--so what are you waiting for?
Janet McCracken
Cooking
Choosing my favorite recipe was like choosing a favorite child—tough, but you do it anyway.
Caroline Lange
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We gave you a sneak peek at three photos taken of recipes from Elizabeth David's cookbook, At Elizabeth David's Table. You voted for your favorite, this light, vibrant mussel soup.
Julia Bainbridge
Culture
Brooklyn Delhi’s tomato achaar is a little spicy, a lot of awesome.
Carey Polis
techniques
Lifestyle
Going the DIY route allows for maximum freshness, customization, and affordability…and what else do you have planned anyways?
Benjamin Kemper
Mussels are a quick, easy, one-pot dinner party dish
Andrew Knowlton
techniques
Beurre blanc—the simple butter sauce that relies on ingredients you probably have on hand—is an easy way to add an elegant touch to tonight's dinner
Alison Roman
There's one seafood that I've never been able to get behind: mussels.
Jason Kessler
Culture
The coolest way to serve a cheese course is blitzing some blue cheese and mixing it with fresh herbs
Carey Polis
Love mussels? Like soup? Hate burning food all the time? Then this is the recipe for you.
Jasmin Sun
Culture
Smorrebrod Gone WILD
Bon Appétit
Cooking
For our third annual Readers' Choice Week, we asked for your best recipes. Boy, did you deliver.
Rochelle Bilow
Culture
At the beginning of my yoga class the other day, the instructor suggested repeating to yourself, "I will think differently about my problems." That little mantra got me through this week's recipes.
Bridget Moloney
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OUR mandoline
Bon Appétit
Culture
Culture
The Bon Appétit Test Kitchen